Introduction to the Manor Flavor of Costa Rica Coffee producing area Costa Rica Fire Phoenix Manor

The first time I tried to bake this bean, I listened to Hu Yuanzheng's suggestion to slow down the baking rhythm. The baking degree was very light. I heard two or three pops and it came out of the pan. The flavor was really shocking the next day. It was very sweet and sour. The aroma of plum and cranberry was very obvious, but maybe I was not familiar with this bean or the baking degree was too light. It was a little undercooked. Therefore, the curve of the day before the reorganization deepened some baking degree. At the end of the explosion, the sweetness was immediately raised and the flavor was more complete. The plum, cranberry, chestnut and apple fragrance and the very good sweetness of sucrose were enhanced by the special treatment method of red honey treatment. The ending rhyme had a very good sweetness of malic acid and chocolate. Not only was the sour and sweet feeling strong, but the mellow degree was also quite good, giving people a very warm feeling. It's a happy cup of coffee for me who lacks security. I believe this is the flavor I want, warm as rain, but still with sunlight for soybeans, for a rose, cost-effective, cat value recommended Francesca's natural processing process is quite labor-intensive, hand-picked high-sugar coffee fruit, first placed in the African elevated shed sun for about 10 days, and then put into the plastic sheet covered greenhouse, creating more direct heat, continue to dry until the moisture content reaches 11.5%. The slow drying process allows the beans to develop more natural sweetness from the inside, but it also requires more care and constant stirring. At the end, the red cherries turn black and emit aromas of fruit cake, brown sugar and even sherry. This is Perla Negra!

Costa Rica has a total of eight producing areas, of which it is recognized as the three best producing areas, Tarazhu, Central Valley, Western Valley, Las Lajas is located in Sabanilla de Alajuela in the Central Valley producing area, and the foothills of Poas Volcano. "Lajas" is technically the name of the Chacon family processing plant. The name of the estate is Finca La Mirella, but bean bakers around the world are used to calling it Finca las lajas.